If you don’t like Nutella (1) are you sick? and (2) this post probably won’t interest you all that much lol
I saw a recipe for Nutella Brownies and reeeeally wanted to try them. Luckily this was prior to Halloween and I had a Halloween party to go to which gave me the perfect excuse to do some baking! 🙂
The original recipe called for:
1 1/4 Cups Nutella
2 Eggs
1/2 Cup Flour
Combine all three in to a bowl, mix, pour the batter in to a pan and bake it in the oven for 15 minutes at 350 degrees.
Here is the video…
When I made the first batch I followed the recipe exactly but once it was all mixed together I didn’t like the consistency of the batter. I chose to trust in the recipe and poured it in to the pan anyways and yeah, no, that didn’t work. Even though I used a square brownie pan there was barely enough batter to cover the bottom of the pan, not cool! So I measured out the remaining Nutella, added an egg to it and mixed in flour until I felt the batter looked right, then I added it to the pre-existing batter that was in the pan. I put it in the oven for 15 minutes at 350 degrees but since I had almost doubled the batter size it needed more time so I put it back in but kept a close eye on it, if I remember correctly it took about 25 minutes total.
The result looked like this…
Granted, not the most photogenic brownies in existence but damn tasty! This batch was my “tester” batch, I took them to work because my work friends are basically my guinea pigs for my baking lol They don’t reeeeally seem to mind all that much lol 😛
The brownie is rich, gooey and basically delicious. 😀
I made a fresh batch the following day for the party, that time I used an entire jar of Nutella, three eggs and I put flour in until I liked the consistency of the batter. Which horrifies me a little bit because I always get on my mother’s case about using measurements when cooking / baking because I’ll ask her for a recipe and she’ll tell me “put such-n-such in until it looks right” and omg I don’t know how it will look when it looks right! Course, she got it worse, her mom-in-law was telling her a recipe for baking bread and not even kidding, part of her instructions went along the line of “when I use the red bowl I put flour in up to here…” ok sure, I am paraphrasing and may have the bowl colour wrong but you get the idea. Craziness. The world is full of craziness!
So yeah, the point to that tangent is I can’t give you an exact measurement for the flour, I think I used 1/2 Cup to 3/4 Cup of flour but I really don’t know. I just put some in a one Cup measure and poured it in the bowl, mixed, added a little more, mixed, added a little more, mixed, until I thought it looked right, shrug. Just think about what brownie batter should look like and add flour until you get to that.
The baking temp and time stayed the same, 350 degrees for 25 minutes.
Stick a tester in the middle at the 25 minute mark and if it comes out mostly clean than you are good to go! …I say mostly clean because mine had a teeny bit of brownie stick to the tester but since the brownies were going to cool in the pan I knew the batter would keep baking for a bit even after being removed from the oven so I was ok with it being a little extra gooey in the middle when I took it out of the oven because by the time they had cooled enough to be cut they would have finished baking.
Oh the wonders of the kitchen! 😉
One thing that I didn’t like was that both batches had slightly over cooked edges. When I cut them for packaging I cut off the outside edges so nobody would get a non-gooey piece. Not wanting to offend the baking gods by wasting brownie I broke up the left over pieces, put them in a bowl, warmed them up, topped with vanilla ice cream and had the most decadent dinner. Oh my god so good! Oh so bad for me but oh so good for my taste buds and really, isn’t life about balance?
The Amazing Shrinking Woman 